Hearty and Healthy Cauliflower and Chicken Chowder

I’m pretty sure I could eat this everyday for the rest of my life and be a happy camper! Wow, this cauliflower and chicken chowder is tasty! I was having a hard time figuring out what to make for dinner. Grocery shopping day is tomorrow, so it’s slim pickings over here until then. I went in the fridge and saw that I had cauliflower, onion, carrots, a little bit of goat cheese, a little bit of almond milk, and chicken. Then I looked in my cupboard and saw garlic. Poof! Instant meal idea!

With cauliflower as one of the main ingredients in this recipe, it is SO good for you!

I also did a little trick of putting half of the vegetables in a food processor once they were cooked and leaving half as they were. This makes for a creamy but chunky texture that really hits the spot! Oh! And did I mention that this stuff is DELICIOUS? Let’s see here, good for you, check! Delicious, check! Super hearty and filling, check! Super easy to put together, check! I’m not seeing any negatives here, and neither will you once you try this stuff!

CAULIFLOWER AND CHICKEN CHOWDER

Ingredients:

1 Tbsp. Coconut Oil

1 red onion, finely chopped

6 garlic cloves, minced

1 cup carrots, finely chopped

1 large head of cauliflower, chopped into small florets

1 1/2 cups almond milk

1 lb. boneless, skinless chicken breast

1 tsp. oregano

1/2 tsp. sea salt

1/2 tsp. pepper

4 ounces soft goat cheese (or you can use cream cheese if you don’t like goat cheese)

Directions:

1.) Bring a large pot of water to a boil. Add the chicken, and cook for 50 minutes. Remove the chicken from the water and shred into bite size pieces. Set the chicken and the water you cooked the chicken in aside.

2.) In a large pot, heat the coconut oil over medium heat. Add the onion, carrots, and garlic. Let simmer for a 3-5 minutes. Add the cauliflower, almond milk, oregano, pepper, and sea salt. Bring to a boil and let cook for about 15 minutes, until the cauliflower is tender.

3.) Transfer 1/2 of the cooked vegetables to a food processor, leaving the other half in the pot. Process on high until smooth.

4.) Put the mashed vegetables back in the pot with the unmashed vegetables. Add the chicken, goat cheese, and 1/2 cup of the water you cooked the chicken into the pot as well. Heat over medium heat and stir until the cheese is melted and all is combined into a creamy mixture of yumminess! You can add more or less of the chicken water to get your desired consistency of chowder.

5.) Transfer to a bowl. Drizzle with some olive oil, if desired, and serve.